Roasted Spanish Vegetables with Balsamic Vinegar
This vegetables recipe was extracted from a Instagram cooking video and organized into 8 ingredients with step-by-step instructions.
Ingredients list
vegetablesspanisheasylunchdinnerday to dayfamilyaffordable<30min
Vegetables
zucchini
bell peppers
red peppers
garlic
Condiments
olive oil
black pepper
salt
balsamic vinegar
Cooking steps
Roasted Vegetables Recipe
Step 1: Prepare the Vegetables
- Cut the zucchini into large chunks.
- Halve the bell peppers and red peppers, removing the seeds.
- Crush the garlic slightly.
Step 2: Season the Vegetables
- Place the garlic in a bowl with the vegetables.
- Drizzle with olive oil, add black pepper, and a pinch of salt (be careful not to add too much salt to avoid drawing out moisture).
- Toss everything together to combine.
Step 3: Arrange for Roasting
- Leave some space between the vegetables on the baking tray for even cooking.
- Preheat the oven to 230°C (446°F) and roast for 10 to 12 minutes.
Step 4: Final Touches
- Once roasted, transfer the vegetables back to the bowl.
- Add more salt, black pepper, olive oil, and balsamic vinegar.
- Toss gently to mix.
Step 5: Plating
- Arrange the vegetables on a plate, interspersing the colors for visual appeal.
- Drizzle some juice over the top to enhance flavor.
Step 6: Enjoy!
- These juicy roasted vegetables are packed with dietary fiber and are great for digestion. The high heat helps retain moisture, making them delicious and crisp. Enjoy your meal!
